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--- recipes:poppy-seed-cake-with-pudding-layer [2021/08/12 16:31] – Wulf Rajek
+++ recipes:poppy-seed-cake-with-pudding-layer [2023/05/29 11:55] (current) – external edit 127.0.0.1
@@ Line 1: / Line 1: @@
-====== Poppy seed cake with pudding layer ======
+====== Poppy seed cake with custard layer ======
+{{:recipes:img_20210815_222437.jpg?nolink&400|}}
+Prep ~60 min
+Baking time 60 min
 Ingredients:
 <code>
 Shortcrust:
-g flour
+g flour + 2 tbsp baking powder or 200 g self raising flour
-tbsp baking soda
 g sugar
 g cold butter
@@ Line 12: / Line 16: @@
 Poppy Seed layer:
  ml milk
- g semolina
+ g semolina (1 bag Birds Eye)
 g butter
-g Dr Oetker Mohnback Mix
+g Dr Oetker Mohnback Mix OR 100 g ground (blue) poppy seeds + 50 g sugar
 egg
-ml rum / rum flavour
+cl rum or 2 ml rum flavour
 Zest of a lemon
 Pudding layer:
-.5 bag vanilla pudding powder
+.5 bag vanilla pudding/custard powder
 ml milk
 g sugar
 g butter
 eggs (separated)
-or alternative use ready made vanilla custard
 Icing sugar to serve (if desired).
@@ Line 33: / Line 35: @@
 Method:
-Shortcrust: mix all ingredients in a bowl. Form a ball and wrap with plastic wrap. Leave in fridge for 30 minutes.
+Shortcrust: mix all ingredients in a bowl by hand. Form a ball and wrap with plastic wrap. Leave in fridge for 30 minutes.
-Poppy Seed layer: Warm milk in a pot. Add semolina, butter, Mohnback, the egg, rum and lemon zest and stir with a wooden spoon. Put aside.
+Poppy Seed layer: Heat milk in a pot. Add semolina, butter, Mohnback, the egg, rum, and lemon zest when boiling. Stir constantly with a wooden spoon for 3-5 minutes. Put aside.
 Pudding layer:
-First, separate the eggs, beat the egg white with mixer until firm. Then slowly heat milk in a pot and add sugar and vanilla pudding powder while stirring continuously. Bring to boil, then remove from heat. Add the butter and stir the egg yolks into the lukewarm pudding. After cooling, stir in the egg white.
+First, separate the eggs, beat the egg white with mixer until foamy. Then slowly heat milk in a pot and add sugar and vanilla pudding powder while stirring constantly. Bring to boil, then remove from heat. Add the butter and stir the egg yolks into the lukewarm pudding. After cooling, stir in the egg white.
-Grease a spring form and spread the shortcrust dough evenly including the rim. Add the poppy seed layer and finally the pudding or custard layer.
+Grease a spring form (9“/22cm diameter) and spread the shortcrust dough evenly including the rim. Add the poppy seed layer and finally the pudding or custard layer.
-Pre-heat oven to 170C, then bake the cake for about 60 minutes. If the top becomes too dark, cover with aluminium foil.
+Pre-heat oven to 170C fan, then bake the cake for about 60 minutes in the centre of the oven. If the top becomes too dark (check after 30 minutes), cover with aluminium foil.
-Cover with icing sugar before serving.
+Remove from oven and let it cool for 20 minutes in the spring form. Then remove the spring form and let cool for a further 1-2 hours on cooling rack.
+Sprinkle with icing sugar before serving.
-. APRIL 2020 - waseigenes.com
+. APRIL 2020 - waseigenes.com
+https://www.waseigenes.com/2020/04/04/rezept-mohnkuchen-mit-puddingschicht/